Thursday, Dec 20 2007

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Pati Sapta

Ingredients:

For rolls:
1 coconut grated without the brown skin
1 cup sugar
1/2 litre milk

For batter:
3/4 cup plain flour
1/4 cup fine semolina
1 tbsp. Sugar powdered
1 tsp. Ghee

For dipping sauce:
2 litres milk
1/2 cup sugar
1 tsp. Finely chopped almonds
1 tsp. Finely chopped pistachios
1/2 tsp. Cardamom powder

Method:

For dipping sauce:

1. Heat milk and sugar till almost half in volume.
2. Add cardamom powder, mix well.
3. Cool to room temperature.

For rolls:

1. Heat coconut and milk in a nonstick pan.
2. Stir and cook till thickened.
3. Add sugar, stir and resume cooking till a soft lump forms.
4. Cool till warm.
5. Shape into 2" long 1" thick cyrlindrical rolls.
6. Keep aside.

For batter:

1. Mix all ingredients of batter together.
2. Add enough water to make a thick batter.
3. It should be able to coat the back of a spoon.
4. Heat a nonstick tawa or other griddle.
5. Spread a tbsp. of batter to form a thin pancake.
6. Place one coconut roll in centre, and roll up pancake.
7. Repeat for all batter and rolls.

To proceed:

1. Place the rolls in a shallow glass dish.
2. Pour milk sauce over them.
3. Garnish with chopped almonds and pistachios.
4. Chill well before serving.

Making time: 1 hour (excluding chilling time)
Makes: 12-14 rolls approx.
Shelflife: 1 day or 2 (refrigerated)

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